Christmas snowflake cake recipe

(122 ratings)

Glitter snowflakes make an eye-catching decorations. Follow this simple recipe for a Christmas Day snowflake cake that almost looks too perfect to eat

Snowflake Christmas cake
Preparation Time20 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories1044 Kcal52%
Sugar171.2 g190%
Fat25.8 g37%
Saturated Fat5.6 g28%
Protein10.6 g21%
Carbohydrates191.6 g74%

Whether you’ve used a Christmas cake recipe to make your own base or are saving time by decorating a shop-bought cake, this beautiful design is surprisingly easy to put together.

Silver dragees (sugar pearls) and white trim look great with the snowy design, but you could also add warmth by switching them up with gold sugar pearls and a red or tartan ribbon. This snowflake cake design would work just as well with a simple vanilla or lemon sponge base – or even a decadent chocolate cake.


  • 675g shop-bought marzipan
  • 675g shop-bought sugar paste
  • 100-125g white sugar paste
  • Edible lustre dust
  • Silver dragees
  • Snowflake cookie cutters




  1. When you're ready to decorate your Christmas cake; roll out the marzipan. You can use our handy guide on how to cover a cake in marzipan for our top tips. Once you've covered the cake in marzipan, finish with a layer of sugar paste or white fondant.
  2. Knead the sugar paste to soften it and then roll it out on a surface lightly dusted with icing sugar. Tip some of the lustre dust onto the sugar paste and brush it over the surface, using a dry paintbrush.
  3. Use the cutters to cut out snowflakes in assorted sizes. Re-roll the sugar paste as necessary to get enough flakes, and don’t worry about the lustre dust on it, just knead it in and then brush some more on top before cutting out the next flakes.
  4. Brush a little water where the dragees are to be stuck and press them into place. Mix some of the white sugar paste with water to form a sticky glue. Use this to stick layers of snowflake together and to fix them on the cake. Wrap a ribbon around the cake.

Top tips for making this snowflake cake

Edible glitter adds that extra sparkle to the snowflakes. Avoid cold marble surfaces when rolling out sugar paste, as this makes it harder to work with.

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Rosie Hopegood
Freelance Contributor (US)

Rosie Hopegood is a journalist, editor, and writer with many years of experience writing about lifestyle, including parenting, for a broad range of magazines and newspapers. Now based in Brooklyn, New York, Rosie has written for Daily Telegraph, Al Jazeera, The Observer, The Guardian, The Independent, Vice, Telegraph Magazine, Fabulous Magazine, Stella Magazine, Notebook Magazine, Saga Magazine, Reader’s Digest, Sunday Telegraph, Sunday Mirror, S Magazine, and Stella Magazine. She spent five years on staff at the Mirror, where she was Deputy Features Editor on the magazines team.